The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-05-12

thy for five minutes. Add the salt,
butter and sugar, and set away to cool.
When cold add the eggs, well beaten.
Bake one hour in q moderate oven.
Serve with cream sauce
COOKING OYSTERS.
Adish of oysters, prepared this way,
is very nice for tea. Toast some slices
of bread until they are well Drowned
on both sides. Put the slices around
the sides of the pudding-dish. Then
put a layer of oysters, well seasoned
with butter, pepper and salt, in the
bottom, and cover it with bread
crumbs, and SO on until the dish is
full. Pour over all a coffee cupful of
hot water, or enough to moisten the
bread and toast. Bake for three
quarters of an hour in a hot oven.
LIVER SAUCE.
Take the livers or any kind of poul-
try, scald them, and mince. Melt a
piece of butter in a saucepan, add a
little -four to it and a small quantity of
minced shallots. Let the whole fry a
minute Or two, then add gravy in suff-
cient quantity to make a sauce, a small
pinch of powdered sweet herbs and
pepper, spices and salt to taste. Put
in the minced livers and a glass of
port wine. Let the sauce boil for
twenty minutes, and at the time of
serving add a small piece Of fresh but
ter and the juice of half a lemon.
TO MAKE CHOCOLATE.
A dainty way to make chocolate is to
set an earthen pot in a kettle of boiling
water; in this place a quart of milk
and cream mixed, stir into this when
it is hot a paste made by mixing three
heaping tablespoonful of grated choc-
olate with a little cold milk. Let this
boil two or three minutes and serve
very hot. If the chocolate is sweet
ened it is better not to add sugar, but
to let each one add it at the table if it
is not sweet enough; but if the un-
sert spoonfuls may be put in while it
is cooking.
C~RULLERS.
Two coffee-cups of sugar, one of
sweet milk, three tablespoonfuls Of
butter, three teaspoonfuls of baking
powder mixed with six cups of -four,
half a nutmeg and a teaspoonful of
cinnamon. Beat the eggs, butter and
sugar together, add milk, spices and
-four; put another cup of -four on the
kneading-board, pour the dough out
upon it, and knead until you can roll
it out to a quarter of an inch in thick
ness; cut this into squares, making
three or four incisions in each square;
drop into hot lard and fry as you do
doughnuts.
A LIGHT PUDDING.
This is made of one pint of -four,
two teaspoonfuls of baking powder
and a little salt, with milk enough to
make a thin batter. Butter some cups
and set them into the steamer, and put
a large spoonful of the batter into each
cup, and then a spoonful of jam; cover
| the jam with another spoonful of bat
ter and let the pudding steam for from
twenty minutes to half an hour. Make
a sauce of two eggs, a tablespoonful
Of butter and one cup of sugar; beat
them together and pour over them one
cup of boiling milk. This pudding is
| delicious with fresh fruit, berries or
peaches.
CHEESE FRITTERs.
Put about a pint of water into a
saucepan with a piece of butter the
size Of an egg, the least bit of cayenne
and plenty of black pepper. When
the water boils, throw gradually into
it sufficient flour to form a thick paste;
then take it off the fire and work into
it about a quarter of a pound of
ground Parmesan cheese, and then the
yolks of three or four eggs and the
whites of two beaten up to a froth.
Let the paste rest for a couple of hours
and proceed to fry by dropping pieces
of it the size of a walnut into plenty
of hot lard. Serve sprinkled with very
fine salt.
POTATOES A LA ROYAL.
One pint of hot, boiled pota-
toes, a generous ~half-cupful Of cream
or milk, two tablespoonfuls of butter,
the whites of four eggs and the yolk
of one, salt and pepper to taste. Beat
the potato very light and fine. Add
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